Roast Chicken Breast Bone In Skin On Recipes
BAKED SPLIT CHICKEN BREAST
This is a very easy but elegant recipe that looks like you've spent hours in the kitchen when you've barely lifted a finger!
Provided by Prospective PhD
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 1h40m
Yield 2
Number Of Ingredients 7
Steps:
- Rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. Arrange chicken in a large baking dish and refrigerate at least 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F (75 degrees C).
Nutrition Facts : Calories 614.7 calories, Carbohydrate 0.7 g, Cholesterol 153.3 mg, Fat 42.2 g, Fiber 0.3 g, Protein 54.5 g, SaturatedFat 7.9 g, Sodium 570 mg
ROASTED CHICKEN BREAST
This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees.
- Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
- Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.
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THE BEST ROASTED BONE-IN CHICKEN BREAST - LITTLE BROKEN
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Reviews 8Calories 175 per servingCategory Main
- Place the chicken breasts on the prepared baking sheet and lightly pat dry with few sheets of paper towels.
- Rub EACH breast with 2 teaspoons of olive oil, 1/2 teaspoon of salt, and black pepper to taste. Make sure to season all over and use your hands for rubbing the oil or a brush.
- Bake chicken skin side up for 35-45 minutes or until internal temperature reaches 165 degrees F.
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- Dry chicken breasts with a paper towel and rub with olive oil all over. Evenly sprinkle salt and spices on each side and gently pat to make sure the seasoning properly adheres to the surface of the chicken.
- Line a baking sheet with aluminum foil. Fit a cooling rack inside the baking sheet and set aside.
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- Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).
- In a small bowl, combine the olive oil and chicken bouillon cube. Break the cube apart to combine with the olive oil. Add seasoning (onion powder, garlic powder, pepper, and paprika) and mix until you have a paste to coat the chicken breasts with.
- Rinse the chicken breasts, and pat them dry. Place the chicken breasts, breast side down, on your prepared baking sheet or in your baking dish. Coat each chicken breast with the seasoned bouillon paste, starting with lightly covering the bone side (ribs) and then turning over to coat the breast side thoroughly.
- Bake at 400 degrees (205 degrees C) for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when measured with a digital meat thermometer at the thickest portion of the chicken breast. *Check next to the bone for best results.
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